This classic garlic and anchovy sauce has been a part of Italian cuisine since the 16th century. Here, it is drizzled over freshly grilled veggies for a super side dish.
Ingredients
- 12 small carrots, halved
- 12 radishes, halved
- 2 small heads baby fennel, trimmed
- 2 little gem hearts, quartered
- 2 bunches asparagus, trimmed
- 1–2 tbsp olive oil
- For the bagna càuda:
- 50 g unsalted butter
- 4 large garlic cloves, crushed
- 50 g anchovies, drained
- 100 ml extra virgin olive oil
- 2 tbsp chopped fresh parsley
Instructions
1 First make the bagna càuda. Heat the butter and garlic in a small pan and cook gently for 4–5 min until the garlic
is soft. Add the anchovies, stir well and pour in the oil. Simmer for 8–10 min, stirring occasionally until the sauce is almost creamy. Stir in the parsley, and keep warm.
2 Brush the vegetables with a little oil and cook on a hot barbecue for a few minutes. The carrots, radishes and fennel take longer than the asparagus and little gem. 3 Serve the vegetables drizzled with the bagna càuda or dip them into
the sauce.
ALSO SEE:
Fennel, orange and almond salad
Feature Image: W&H
